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Old 05-13-2013, 04:57 PM   #8
realspaazz
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Join Date: 08-21-10
Location: Lake Worth, Florida
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I would bet that cooking on the offset made the biggest smoke flavor difference. Three chunks and some charcoal can be plenty of smoke flavor in a Weber, but on an offset, you need to keep feeding sticks of wood. Keep trying. I bet that once you get your technique/ procedures dialed in, you will get the flavors that you are looking for.
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18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS
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